At This Quirky Ramen Spot in Makati, The Possibilities With the Dish Are Endless

The Alley at Karrivin, Chino Roces Avenue, Makati City

Instagram: www.instagram.com/the.underbelly.ph

(SPOT.ph) Have you ever walked around Karrivin Plaza? It is home to a couple of very cool art galleries; various shops selling everything from apparel to dry goods to vinyl; the HQ/mess hall of the Moment Group; as well as some of the buzziest, most celebrated restaurants in the city. Or maybe even the country.

So would you put a “ramen joint” here? Only if it ain’t your average ramen joint. Housed in what can be called the foyer of the design collective known as Hydra, The Tasteless Group’s The Underbelly somehow fits right in the neighborhood.

The group’s fearless leader, Charles Paw, loves all things Japanese, and loves big flavors—Underbelly is, actually, one of several ramen brands he and his team have come up with. But believe us when we say.. This one hits a bit different.

Their base broth is still pork-based, but it is not mega creamy and cloyingly rich, unlike a lot of tonkotsu broths. It is quite deeply flavored, and so yes, go ahead and sip it—it has a lot of soul. Billy’s Belly (P480), simply topped with very good buta kakuni and fried leeks, is a friendly gateway to their offerings. Although you chili heads must try their Tan-Tantrum (P480), full of textures and seasoning, and wickedly fiery in a good way: a happy sweat.

It is, however, in their tsukemen (dipping noodle) section, that lie their more esoteric choices, specifically their dishes like Anti-Belly (P440)—flat udon noodles in a cold sesame broth, with wasabi on the side (their lone vegetarian noodle dish) or their star, in our opinion: Shell-Yeah (P740)—flat udon noodles in a very tasty and rich oyster broth, with a whole oyster in them for an additional P200. This noodle dish is arguably one of the best dipping noodle dishes in the city, or at the very least one that stands away from the pack and in a good way. There are layers of flavor, and it is designed that way..the noodles sit in tea, and the dipping sauce is spiked with pink peppercorns. So interesting, and we believe a must order!

If you’re not feeling noodles, there are always rice bowls, and even these were done with the intention of maximum taste sensation. The Chashugoi (P400) is a certified crowd pleaser, even for picky kids—caramelized bits of buta kakuni, crispy egg, leeks, and dressings, all on a big bowl of rice. This is the Underbelly’s stab at comfort food. Or for you spice heads, Dan Done Right (P400)—spicy rice with chicken skin. Pair this with their excellent karaage, topped with shaved cured egg and furikake, or their even crispy eggplant with ground pork and la-yu spice, and you will be satisfied.

You will notice as you enter that there is a coffee bar at the side of the door. It’s called Twelve Labors, and this was the last remnant of the previous doughnut shop located in the same space. True to the hydra’s lore—when you cut off a head of the multi-headed beast, more will grow back. (One must admire how they stuck to the plot!) It is a standalone take-away place, but also services Underbelly’s customers, where they make beverages to accompany your meal, and pull some seriously delicious coffee: a happy bonus to an already cool dining experience.

Quirky is an understatement, but it is also an excellent stab at making a mark on the very busy and lucrative Manila ramen market. Their creations are relatable but a tad different, out-of-the-ordinary but still very appealing. Open every day, it is one of those hidden gems everyone seems to want these days, and it is worth finding.